Welcome to week two of our cookie exchange. I’m so glad you came! I sure hope you brought some treats to share with the rest of us. At the end of the post you’ll find directions on linking to your cookie recipe.
Today, I’m sharing one of my all-time favorite Christmas cookies. I’m a sucker for anything ginger, and, well, you just can’t go wrong with chocolate. This cookie has them both, which makes it extra fabulous in my book.
I also like that I can make the dough in advance and chill it until I’m ready to make them. You could go all the way through rolling it in the sugar and freeze the balls. When you’re ready for cookies, just pop them frozen onto a cookie sheet and bake in a hot oven. I’ve used this method with lots of cookie recipes and don’t see any reason why it wouldn’t work here.
If I have it on hand, I like to add some chopped, crystallized ginger with the chocolate chunks.
Source: Martha Stewart Living
- 7 ounces best-quality semisweet chocolate
- 1 1⁄2 cups plus 1 tablespoon all-purpose flour
- 1 1⁄4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon freshly grated ginger
- 1⁄2 cup dark-brown sugar packed
- 1⁄4 cup unsulfured molasses
- 1 teaspoon baking soda
- 1⁄4 cup granulated sugar
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until light, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture, then the baking-soda mixture, then the remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or longer.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Rules for Sharing:
The rules for sharing are simple: If you take a cookie (link from this post to your blog) you should leave a cookie (link from your blog back to this post).
If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “leaving a cookie”. Just copy and paste the web address for your recipe from your Plan to Eat account.
How to Get Your Cookies Onto the Goodie Table:
I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a tray of cookies on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions.
This is our first time using linkies on Plan to Eat. We appreciate your grace as work out any bugs that may occur.
Share Your Christmas Cookie Link